”That’s one dimensional, not satisfying, and saying every protein is the same. Discard the garlic and thyme, and reserve mushrooms. What else should visitors know? That Heineman cooked in France after graduating from L’Academie and returned to work with such D. Wild Mushroom RagoutServe the mushrooms over soft polenta, rice, or mashed potatoes. We have 18-month-old twins, so I do cook a lot so we have leftovers.
We moved up to New Market, so I spend a lot of time commuting.”With his bundles of energy, Heineman is already expanding his current space to accommodate more seating. Remove from aluminum alloy profile the oven, allow to cool and pour off the juices released by the mushrooms; reserve for another use. ”Our first menu was wine-friendly tapas, but our customers demanded a more traditional dinner setup.
Well, actually, makes great. That’s pretty lucky, considering how the industry goes. Cook for about 1 minute to reduce the liquid. ”You can keep to your ideas to a certain extent,” he says.. Owner and executive chef of his own Bethesda restaurant, Grapeseed American Bistro and Wine Bar, Heineman is low-key, casual and unassuming, despite his very outgoing personality that elicits at least a ”hello” from the salesman dropping by on a recent Thursday morning.Serves 64 cups assorted wild mushrooms, quartered6 cloves garlic, cracked with the side of a knife8 springs fresh thyme4 tablespoons extra virgin olive oil1 tablespoon salt1 teaspoon freshly ground black pepperPreheat the oven to 400 degrees.Who is your favorite television chef? Honestly, the only one who consistently makes food I’d want to eat is Mario Batali.” That’s why you might find an orange-braised pork shank accompanied by a boniato sweet potato, black beans, bacon and a guava glaze.What is your luckiest moment? I’ve had more than one, but so far, it’s not being involved with a restaurant that is not closed. Cover with aluminum foil, and cook for 45 minutes.What is your favorite cuisine? If there were just one, I would pick modern American cooking because it uses different cuisines. Thai, Creole, andprobably Southeast Asian. ”Then I concentrate on the main flavor theme.
That would be my last meal. Combine all the ingredients in a roasting pan. Serve.C.Sauce1 tablespoon vegetable oil2 shallots, finely diced3 tablespoons sherry vinegar1/2 cup heavy creamSalt and freshly ground black pepper to tasteIn a sauté pan large enough to hold the mushrooms in a thin layer, heat the oil over medium heat and sauté the shallots. But we still do wine and food pairings and small wine-friendly plates, and we will have tasting menus after the end of summer. I love chicken, the skin and fat in particular. And heavy, sturdy cookware.Is your family proud of aluminum display your career? My parents love what I am doing.Although he originally wanted Grapeseed to be a tapas-and-wine bar, customer pressure caused him to re-evaluate his concept. When they are sizzling, deglaze the pan with the sherry vinegar.
And he is definitely planning on other culinary challenges, like maybe serving fast food at tollbooths?In Heineman’s own wordsDo you cook at home? Not as often as I would like. When the shallots are translucent, increase the heat to high and add the reserved mushrooms. And that’s how his casually chic Grapeseed Bistro came into being.A 1992 graduate of Maryland’s L’Academie de Cuisine, native New Yorker Jeff Heineman is yet another local boy who makes good in the restaurant business.